Centro Culinary Supervisor

  • Omni Hotels
  • Paradise Valley, AZ, USA
  • Nov 18, 2017
Hospitality / Restaurant / Food Service

Job Description

Location

Montelucia Resort and Spa

Nestled at the foot of the picturesque Camelback Mountain in the exclusive enclave of Paradise Valley, the Montelucia Resort & Spa features 253 luxurious guestrooms, 38 suites and two presidential suites. The property's distinctive architecture is inspired by the rich history, white-washed villages and sun-drenched hills of Spain's Andalusia region. The property also includes the award-winning Moroccan inspired Joya Spa, three resort pools and five dining options including the critically acclaimed restaurant, Prado. The resort, which is adjacent to the cities of Phoenix and Scottsdale, offers easy access to golf, recreation, nightlife and entertainment.

Job Description

The Kitchen Supervisor will assist in the overall operation of the culinary team in the respective outlet. Partnering with F&B management, this individual is responsible for creating schedules, executing orders, and ensuring a quality experience for hotel guests.

Responsibilities

  • Controls the quality and consistency of all food served.
  • Creates and adjusts work schedule according to workloads and occupancy.
  • Order and receive ingredients and culinary supplies.
  • Consistently conduct departmental line-ups.
  • Maintains cleanliness of all food prep and production areas.
  • Conducts a month end inventory of all products.
  • Ensure work areas are set no less than 15 minutes prior to service.
  • Ensure all food supplies necessary for service are in appropriate supply on a timely basis.
  • Assist in controlling food cost.
  • Assist in producing and plating plates.
  • Prepare and properly store food items for advanced production.
  • Report any maintenance or security problems to the appropriate department promptly.


Qualifications

  • Candidate is required to have at least 2 years culinary experience in a hotel or restaurant kitchen with minimum one year kitchen supervisory experience.
  • Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
  • Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests.
  • Ensure that all health standards are consistently maintained.
  • Ensure all safety and security policies and procedures are followed.
  • Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards.
  • Must be familiar with batch and quantity cooking in a high volume restaurant.
  • Excellent written and verbal communication skills as well as organizational skills.
  • Candidate must be creative and up to speed on new concepts and food trends.
  • Must have basic mathematical skills and be able to adhere to recipes.
  • Must work well with others and be able to effectively train culinary staff.
  • Self-motivated, and ability to work with limited supervision.
  • Ability to write and perform daily prep list and par sheets.
  • Requires a working knowledge of sanitation standards.
  • Eye/hand coordination needed to use all kitchen equipment.
  • Highly motivated self starter focused on quality, organization, cleanliness and teamwork.
  • The ability to work in a fast paced high pressure work environment while executing delegated tasks and assignments.
  • Ability to prioritize, organize and follow up.
  • Ability to produce high volumes of work while maintaining quality per Omni standards.
  • Culinary degree and/or formal training preferred.
  • The ability to stand/walk for long periods of time and lift/carry/push/pull up to 50 pounds. Requires repetitive motion with both hands and occasional bending/stooping/kneeling.
  • Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.
  • Flexible schedule to include nights, weekends, and holidays.